Baked Salmon with Hoisin Glaze
Our Antonia’s Garden Rosé of Zinfandel is a bright, fruity complement for this tangy salmon dish.
- 3 Tbsp hoisin sauce
- 1 Tbsp soy sauce
- 1 ½ Tbsp lime juice
- 2 ½ teaspoons brown sugar (can use honey, if prefer)
- 2 garlic cloves, finely minced
- 6 6-ounce wild salmon fillets, pins removed and skin left on one side
- 1 Tbsp sesame seeds, lightly toasted
- Vegetable oil for broiling pan
Make marinade by combining the hoisin sauce, soy sauce, lime juice, brown sugar, and garlic together in a bowl. Adjust lime and sugar to taste. In a shallow dish, coat the salmon fillets with marinade. Let marinate in the refrigerator for an hour.
Prepare oven by setting the rack approximately 6 inches beneath the broiler. Turn on broiler to preheat. Meanwhile, line broiling pan with foil and lightly grease with vegetable oil.
Place the salmon fillets skin side down on the foil and brush tops with remaining marinade. Broil for 5-10 minutes, until done (varies depending on the thickness of the salmon fillets). Sprinkle with sesame seeds after removing from oven and plate.
Serve with Bartholomew Estate Antonia’s Garden Rosé of Zinfandel.